{"id":6573,"date":"2017-03-27T19:38:48","date_gmt":"2017-03-27T23:38:48","guid":{"rendered":"http:\/\/gastronomyatbu.com\/?p=6573"},"modified":"2018-03-28T17:49:14","modified_gmt":"2018-03-28T21:49:14","slug":"upcoming-events","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2017\/03\/27\/upcoming-events\/","title":{"rendered":"Upcoming Events"},"content":{"rendered":"

Gastronomy students!!! You may be interested in these upcoming events. Check ’em out!<\/h4>\n

Venture Capital Investment for Food<\/a><\/p>\n

\"VC<\/p>\n

The top 25 U.S. food and beverage companies lost an equivalent of $18 billion in market share between 2009 and 2016.<\/p>\n

Venture capitalists are shelling out billions hoping to transform agriculture and scale food ventures that reduce waste and use of synthetic chemicals, conserve resources, accelerate distribution, and improve population health. While venture investment in the food sector seems to be slowing, exits and capital raises continue to abound and gain massive recognition. We’re seeing companies like\u00a0Justin’s Peanut Butter sell to industry giant Hormel for $286 Million, local tech businesses like ezCater raise upwards of $70 Million across multiple funding rounds to bring food to corporate office spaces, and industry leaders Campbell Soup,\u00a0General Mills, Coca-Cola, PepsiCo and others establishing VC funds to acquire entrepreneurial brands that meet Millennials\u2019 demand for high-quality products.<\/p>\n

The food movement is here, it’s not slowing down, and startups are launching locally and globally signaling a certain shift in how our planet eats.<\/p>\n

Join Branchfood as we bring together food venture investors across the food and foodtech industry to discuss financing food businesses, opportunities for innovation in food, market trends, and how to launch and grow a successful food business. At this event you’ll get to connect with food industry mentors, advisors, investors, and more, and sample awesome food products too!<\/p>\n

Event to be held at the following time, date, and location:<\/p>\n

Thursday, April 6, 2017 from 6:00 PM to 8:30 PM (EDT)<\/p>\n

Branchfood
\n50 Milk Street
\nFloor 20
\nBoston, MA 02109<\/p>\n

 <\/p>\n

\"SRC2017-250px-V2\"<\/a><\/p>\n

The Future of Food and Nutrition Graduate Student Research Conference<\/a>, hosted annually by the Friedman School of Nutrition Science and Policy, provides a unique venue\u00a0for\u00a0graduate students to present original research related to food and nutrition. Historically, more than 200 attendees from over 30 different institutions have come together each year to hear students present research from diverse fields ranging from anthropology to nutritional epidemiology.<\/p>\n

As a presenter or attendee, you will gain valuable professional experience presenting and\/or discussing novel, multidisciplinary research. The conference also provides a great opportunity for networking with fellow students and future colleagues \u2013 the next generations of leaders in the field.<\/p>\n

Registration for the 10th annual conference to be held on April 8th, 2017 is open now!<\/strong>\u00a0Visit our\u00a0registration page<\/a>\u00a0for more details. We hope to see you on April 8th.<\/p>\n

\"gastronomylogoflat\"<\/a><\/p>\n

 <\/p>\n

The BU Gastronomy Students Association<\/a> has a few upcoming events! On Thursday April 6th<\/sup>\u00a0from 7-10pm they will be meeting at the\u00a0BU Pub<\/a>\u00a0on campus to share a few drinks before the BU Pub closes for renovations. This will be the first event of 2017 and a chance to meet new members!<\/p>\n

The second event will be starting the BU Gastronomy Students Association Test Kitchen. On Sunday May 7th<\/sup>\u00a0members and prospective members will meet at 3pm and test out a recipe or two together.\u00a0 Recipes are still being debated and open to suggestions! Some ideas are home-made gummy bears or spring asparagus tart, or maybe both. If there\u2019s a recipe you\u2019ve always wanted to try just let them know. Please contact us for specific location details.<\/p>\n

Lastly, some of the members will be traveling to NYC on May 12th<\/sup>\u00a0to attend the NYC Food Book Fair and eating at Ivan Ramen that Saturday. If anyone plans on also being in New York, or interested in traveling to NY with the BU Gastronomy Student Association for the event or dinner, please reach out to gastrmla@bu.edu<\/a>.<\/p>\n

Link to learn more about the Food Book Fair:\u00a0http:\/\/www.foodbookfair.com\/<\/a><\/p>\n

If you\u2019re interested in joining the Gastronomy Students Association but can\u2019t make the first few events, don\u2019t worry, we\u2019ll have plenty more cooking, eating and socializing going on over the summer!<\/p>\n

 <\/p>\n

Taste of WGBH: Edible Science\"unnamed\"<\/a><\/p>\n

WEDNESDAY, APRIL 19, 7-9PM<\/p>\n

WGBH STUDIOS, BRIGHTON, MA<\/p>\n

Do you have an interest in science as well as a passion for the food and beverage industry? Then you are not going to want to miss this event.<\/p>\n

Join us at WGBH Studios on Wednesday, April 19 at 7pm, and experience how Boston is influencing “edible science.” Edible wrappers, liquid nitrogen-based ice cream, grasshoppers as a form of protein and much more await you. Not only will you get to taste these scientific treats, but you will also hear the innovators speak about how these products came to be and what it means for our bodies now and in the future.<\/p>\n

Get your tickets now<\/a> because this event is sure to sell out.<\/p>\n

You must be 21+ to attend this event. Please bring a valid form of identification.<\/p>\n

This is not a seated event.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Gastronomy students!!! You may be interested in these upcoming events. Check ’em out! Venture Capital Investment for Food The top 25 U.S. food and beverage companies lost an equivalent of $18 billion in market share between 2009 and 2016. Venture capitalists are shelling out billions hoping to transform agriculture and scale food ventures that reduce […]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[29,13,14,15,16,17,18,19,21,22,24,26,27,1],"tags":[81,130,148,201,272,327,372,379,390,410,465,648,739,770,771,822,894,904],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/6573"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=6573"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/6573\/revisions"}],"predecessor-version":[{"id":8210,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/6573\/revisions\/8210"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=6573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=6573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=6573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}